Publication:
Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds

dc.contributor.buuauthorÖzdemir, Tuğçe
dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.researcheridAAG-8194-2021
dc.contributor.researcheridFSZ-1222-2022
dc.contributor.scopusid57219198513
dc.contributor.scopusid25926089700
dc.date.accessioned2023-01-30T06:50:56Z
dc.date.available2023-01-30T06:50:56Z
dc.date.issued2020-07-05
dc.description.abstractIn this study, the effects of steviol glycosides as sugar substitute on the probiotic fermentation and gelation properties of milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds and natural colourants were studied. As a result, the viability of Lactobacillus acidophilus was maintained within probiotic and therapeutic levels (>9 log cfu mL(-1)), due to the possible prebiotic effect of stevia and biologically metabolized compounds of red beetroot, during storage of the probiotic milk gels. In conclusion, fermented gels with total phenolics, anthocyanins, total antioxidant capacity (DPPH and FRAP) of red beetroot bioactive components and sweetened with steviol glycosides showed a significant increase in bacterial growth of L. acidophilus and acceptable sensory and colour (L*, a*, b*, Delta E*, C*, h*) characteristics with enhanched textural gel matrix. Therefore, fermented milks with stevia as an alternative non-caloric sweetener and naturally coloured red beetroot may be an alternative for therapeutic dairy product having positive synergistic interactions providing a rich deliver probiotic bacteria.
dc.identifier.citationÖzdemir, T. ve Özcan, T. (2020). "Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds". LWT, 134.
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85091654603
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.109851
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643820308409
dc.identifier.urihttp://hdl.handle.net/11452/30703
dc.identifier.volume134
dc.identifier.wos000582744000003
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherElsevier
dc.relation.bapQUAP (Z)-2019/11
dc.relation.journalLWT
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFood science & technology
dc.subjectProbiotic
dc.subjectRed beetroot
dc.subjectSteviol glycosides
dc.subjectBioactive compounds
dc.subjectLactobacillus-ophilu
dc.subjectYogurt
dc.subjectAcid
dc.subjectAcid
dc.subjectPerformance
dc.subjectConsumption
dc.subjectRebaudiana
dc.subjectSweetener
dc.subjectStability
dc.subjectColor
dc.subjectSurvival
dc.subjectBacteria
dc.subjectDairies
dc.subjectFermentation
dc.subjectFermented milk
dc.subjectGelation
dc.subjectGels
dc.subjectGlycosides
dc.subjectSugar substitutes
dc.subjectSugars
dc.subjectBioactive components
dc.subjectBioactive compounds
dc.subjectGelation properties
dc.subjectLactobacillus acidophilus
dc.subjectProbiotic fermentations
dc.subjectSteviol glycosides
dc.subjectSynergistic interaction
dc.subjectTotal antioxidant capacity
dc.subjectProbiotics
dc.subject.scopusViability; Bifidobacterium Animalis; Probiotic Agent
dc.subject.wosFood science & technology
dc.titleEffect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds
dc.typeArticle
dc.wos.quartileQ1
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atScopus
local.indexed.atWOS

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